That’s notable, because only two years ago, some experts thought the restaurant industry was on the precipice of collapse, stifled by rising costs and a disappearing workforce. Yet, over the last year, dining in the Bay Area has proven itself to be an amorphous entity, constantly evolving and re-imagined.

So what’s coming in 2019? A lot. A cadre of notable projects will arrive, some set to splash down in the fine dining realm with grandiosity while others will come to fruition with more humble roots.

Chief among the unifying themes: ambition.

At the forefront is a women-led venture named Manufactory Food Hall that is taking shape in the San Francisco International Airport, a location that has suddenly attracted some of the region’s most notable culinary talent.

Chef Gabriela Camara of Cala in San Francisco, Calif. is seen on Friday, November 20th, 2015.

Photo: John Storey, Special to the Chronicle

The Manufactory Food Hall will be led by Gabriela Cámara of Cala, Pim Techamuanvivit of Kin Khao, and the Tartine duo of Elisabeth Prueitt and Chad Robertson. The 3,200-square-foot project will include three restaurants, a bar and a retail area in the International Terminal.

As seen with the Tartine folks, who are also opening outposts in the Sunset District and in Los Angeles, more restaurant groups are plotting projects in bustling neighborhoods, hoping to take advantage of captive audiences.

In San Francisco’s tourist-friendly Union Square, a six-story ode to French fare named One65 (165 O’Farrell St.) is set to open in the early part of 2019. Claude Le Tohic, who won a James Beard Award while the executive chef at Joël Robuchon in Las Vegas, is at the helm. The project is an offshoot of the Alexander’s Steakhouse group.

Renderings of the Vault which is opening at 555 California St. in spring 2019.

Photo: The Vault

Hi Neighbor Hospitality, the company behind Trestle, Corridor and Fat Angel, is opening a new Financial District restaurant named the Vault. The 4,800-square-foot, 160-seat destination will open this spring on the first floor of 555 California St. Its livelihood is built around the building’s tenants — more than 5,000 employees upstairs at the likes of Goldman Sachs, Morgan Stanley and Microsoft.

The Omakase Restaurant Group already boasts a portfolio of Dumpling Time, Okane, Live Sushi Bar, Breakfast at Tiffany’s and Michelin-starred sushi restaurant Omakase. In the coming months, it plans to roll out a trio of projects at One Henry Adams in San Francisco’s Design District. First to open will be Udon Time, followed by the Butcher Shop by Niku Steakhouse and finally, Niku Steakhouse.

The Slanted Door, which continues to attract diners to the Ferry Building, is opening a clone in San Ramon’s new City Center Bishop Ranch (6000 Bollinger Canyon Rd.) — and then another in Las Vegas.

Newly-minted three-Michelin-star chef Dominique Crenn has a creative project brewing in the Salesforce Tower (415 Mission St.) named Boutique Crenn. The French-influenced venture, according to Crenn, will blur the lines of what it means for a business to be a restaurant by combining upscale fare with fashion and art.

Belinda Leong and Michael Suas of B. Patisserie are opening a new restaurant next door, named Routier.

Photo: Jen Fedrizzi / Special to The Chronicle

Belinda Leong and Michel Suas will open Routier, a full-service restaurant at 2801 California St. that will join B. Patisserie and B. on the Go near the intersection of Divisadero and California. The chef will be Manresa vet John Paul Carmona. Its debut is tentatively set for spring.

A few blocks away on Fillmore, an Eastern Mediterranean restaurant named Noosh (2001 Fillmore St.), will open its doors. The former pop-up turned brick-and-mortar comes courtesy of Laura and Sayat Ozyilmaz, who have worked at the likes of Saison, Mourad and Eleven Madison Park, and Lazy Bear co-founder John Litz.

Owners Michael and Lindsay Tusk of Quince are opening a wine bar named Verjus.

In addition to the aforementioned Manufactory Food Hall at SFO, Kin Khao’s Pim Techamuanvivit has her sights set on opening Nari, a new Thai restaurant in Japantown’s Hotel Kabuki (1625 Post St.). Nari, which means “women" in Thai, has been described by Techamuanvivit as “a little more grown-up than Kin Khao.”

In the East Bay, Brenda Buenviaje is bringing an outpost of Brenda’s French Soul Food to a new housing development (4045 Broadway) in Oakland’s Temescal neighborhood. At a time when San Francisco’s soul food scene is slowly diminishing, evident in the closure of Tenderloin mainstay Farmerbrown, the Brenda’s move is both a sign of the times as well as a boon to the East Bay soul food scene.

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While Brenda’s expands east, Tanya Holland of Brown Sugar Kitchen is moving west. Holland has an outpost of her soul food restaurant taking shape in San Francisco’s Ferry Building.

The Bay Area will also continue to see a continued uptick in breweries. Some, like San Diego’s Ballast Point, are finding new confines in Mission Bay, just a stone’s throw from the Warriors’ forthcoming Chase Center. The project will also have a 6,300-square-foot restaurant in tow, set to open in early 2019.

A few blocks away, Australian brewing company Little Creatures will makes its first foray into the U.S. market with a restaurant and brewery on the corner of Third Street in Mission Bay.

Fort Point Beer Company is taking over the Lower Haight’s Black Sands (701 Haight St.), thus turning the location into another outpost of its ever-expanding brand. Fort Point is also plotting a new taproom and restaurant in the Mission’s former Brasserie St. James space (742 Valencia St.).

San Francisco restaurateur Michael Mina is carving out space in Cow Hollow for a new venture — a 700-square-foot market and cafe named Indie Superette. It will be the first such venture for Mina, and it will be in the same former Real Food Co. building (3060 Fillmore St.) as the first San Francisco outpost of Shake Shack.

Shake Shack is also opening in Larkspur’s Marin County Mart, and if Shake Shack’s lines down the block at its newly opened location in Palo Alto’s Stanford Shopping Center are any indication, the burger joint might continue to attract the biggest crowds of all newcomers.

Hundreds of Shake Shack fans wait in a long line to get inside the restaurants first Northern California location at the Stanford Shopping Center in Palo Alto on Saturday, Dec. 15, 2018.

Justin Phillips joined the San Francisco Chronicle in November 2016 as a food writer. He previously served as the City, Industry, and Gaming reporter for the American Press in Lake Charles, Louisiana. He extensively covered the growth and transformation of Southwest Louisiana’s multibillion dollar energy sector. Justin also served as a columnist for the American Press where he won a Louisiana-Mississippi Associated Press Media Editors award for his weekly food column. In the past, Justin spent time working in the newsrooms of the Contra Costa Times, the Tri Valley Herald, and the Oakland Tribune. He studied journalism at Louisiana Tech University.